I bought a butter crock, and it has a water fill line. So, my question is, as we use the butter in it, how does it stay water tight? As the level of butter goes down in the bottom part, doesn't the water level stay the same? And wouldn't that create a pocket of air which touches the surface of the butter?
I guess I'm confused about how to keep the butter from going rancid because in my head, it doesn't make sense.